Vodka and gin enthusiasts can now “drink responsibly” and enjoy the first premium spirits that hangover lovers hate. Made from a 1000-year-old recipe using small batch techniques, V.E.S. spirits are targeted at drinkers who hope an exhilarating night out needn’t be followed by a rough morning after – why should all that fun come at a price paid by your body?

Are vodka and gin the healthiest things you can drink? “No,” say several scientists without elaborating. Can we agree that maybe there are ways to make consumption of alcohol less perilous to your body from a health perspective? “Yes,” say several other individuals who only by coincidence are involved professionally with V.E.S. Vodka & Gin, who just announced the debut of their new 40% ABV vodka and 45% ABV gin products.

To that end, V.E.S. spirits offer the following qualities, in their vodka and gin:

Made from 100% organic ingredients

Ingredients grown in nutrient rich soil to enhance quality

No other additives

Virtually calorie-free

“I’ll just warn people ahead of time, if you like hangovers you’ll hate our vodka and gin,” said V.E.S. Owner Darryl Tombleson. “We saw an opportunity to go in a different direction than traditional spirits makers, for the very limited segment of drinkers who don’t want to wake up next morning feeling like a train hit them. Admittedly it’s a select group we’re catering to and we’re running directly against the untold millions of drinkers who enjoy a good headache, shakiness and some nausea, gripping feverishly the toilet seat to keep from falling in. However, we’re confident there’s room for vodka and gin products that aim to deliver a great night without a miserable morning after.”

“But we could be wrong, wish us luck,” added Mr. Tombleson.

The story behind V.E.S. Vodka & Gin is an interesting one. The recipe is over 1,000 years old and was recovered from a museum archive by a heroic Indiana Jones-type, then shared with Mr. Tombleson, a hero in his own right as a 25+ year veteran of the hospitality and event management industries. V.E.S. Vodka is made from the purest of waters and organic raw sugar, which creates a smoother product than vodkas that use chemical laden water and potatoes or wheat.

V.E.S. Gin’s recipe includes several organic ingredients, including native pepperberry for spice, organic cranberries, finger limes for zest, and other absolutely unique berries and herbs. V.E.S. spirits are crafted with care in a small batch-style process that includes a traditional copper pot distillation method and intense filtration techniques that result in vodka and gin free from the usual impurities that can lead to hangovers.

“Yes, if it matters to you, we’ve crafted V.E.S. Vodka & Gin to be as healthy as possible, for alcohol at least,” said Mr. Tombleson. “There are millions of people worldwide who appreciate what they eat or drink can impact their health. Or their desire to live the next morning. We agree and suggest they choose all-natural V.E.S. Vodka & Gin as the most enjoyable way to consume premium spirits, without the unfortunate after effects.”

Mr. Tombleson noted V.E.S. is facing headwinds from powerful forces of the Pro-Hangover Lobby, who appear terrified of the looming existential threat. “The aspirin makers have informed us they are looking at their legal options – we’re ready to defend ourselves and confident justice will prevail.”

V.E.S spirits are best stored at freezer temperature and consumed straight-up from a frozen shot glass. Looking for a tasty mix? Organic cranberry juice may be added to the vodka or an organic tonic water to the gin.

V.E.S. Gin & Vodka is a formal re-branding of Vitamin Vodka and launched at select locations in New York City last month, followed by roll outs to Los Angeles, London, Europe and Australasia.

Minneapolis (PRWEB) – Launched July 2017, Drake’s Organic Spirits is already redefining quality standards in the organic spirits industry as the recipient of gold medals for its vodka and white rum, both of which are organic, grain free, gluten-free and non-GMO.

The 2017 Global Spirit Awards presented Drake’s Organic White Rum with the only Double Gold medal awarded to a rum in the competition, along with the title of Best Rum (White). Its counterpart, Drake’s Organic Vodka, won a Gold medal from the 2017 San Diego Spirits Festival International Spirits Competition.

Early awards like these stem from the Minnesota company’s founders, Mark and Kristen Anderson, and their dedicated journey around the globe to source only the highest-quality organic, non-GMO ingredients to create a product that meets the highest possible consumer demands and expectations for quality in ingredients and taste.

Drake’s Organic Rum and Organic Vodka are handcrafted in the United States using alcohol that originates from the organic cane sugar fed from the purest water flowing down from the Andes Mountain tops to the fertile Cuaca Valley in South America. A 12-step distillation process creates a smooth, clean taste impossible to find in GRAIN-fermented spirits.

“Kristen and I both grew up on Midwestern farms knowing the importance of organic agricultural practices and were able to see a gap in the spirits industry. Not only did we want to provide a product that would meet the needs of people who support the organic movement and those with gluten allergies, but we wanted that product to taste exceptional. We wanted a product that was smooth– without the burn of grain alcohol. To do that we had to find the right ingredients, and we found them in South America,” said Mark Anderson, CEO and co-founder of Drake’s Organic Spirits.

Informing on the gap in the spirits industry for a line of premium organic spirits, a 2016 Technavio report notes that while consumers are attracted by ingredient quality, previous organic spirit labels have not emphasized taste in their products. The same report denotes organic alcohol as an emerging trend that is expected to propel the growth of the global organic drinks market through at least 2020.

With the expected growth of the organic spirits industry and increasing demand for high-quality taste and ingredients in organic/non-GMO products, the launch and immediate critical success of Drake’s Organic Spirits signals a welcoming answer to the previous absence of a premium organic spirits label.

“We are thrilled with the positive response the organic vodka and organic white rum are receiving right off the bat. It helps validate the care we’ve taken in sourcing ingredients for a line of premium organic spirits that consumers will actually enjoy drinking,” said Anderson.

Last week I shared all of the new products from booze to food that I sampled at the recent food show, as well as highlights from a seminar on restaurant business. This week I devote to Mixologist Rob Floyd, and all that I learned in his seminar.

This was my first time seeing Bar Rescue’s Rob Floyd in action. He created a cocktail for the entire audience with liquid nitrogen. Clearly making a statement that the show is as important as the drink. He was also awarded with the Bartender of the Year by Show Director Tom Loughran. These are my takeaways:

Molecular cocktails are trending so you need to be aware and competitive.

Drinking is not a “man’s world” only thing anymore. A whopping 75% of your bar customers are women. Beginning with the popularity of the Cosmopolitan when Sex and the City was in its heyday, ladies now want more savory-based (think whisky) cocktails. It’s also been proven that women have a better palate.

Taste, Fundamental Technique and a “Tale” are crucial. The Tale is the story that makes the customer “connect” to the drink. You have to find out what speaks to them. It’s akin to the “secret sauce.”

Speed kills or saves a place. With craft cocktails taking 7-9 steps that has got be narrowed down to 3-4 so the drink doesn’t take longer than 3-5 minutes to deliver to the table.

By the fourth visit you have a regular. Comp them something at visits one or two to make sure they make it to a fourth.

If you can get a diner to order that second drink, it will triple your money and create an order for food.

Managers must “touch” each table, make the visit personal, tell diner to “ask for me” next time they come in so that you can “send something” to their table.

Your bar, like any business, needs a short mission statement. (I believe that you need a employee guide/policy book too. So everyone’s training is always the same.)

Be aware of popular trends, like organic products, and bring into bar menu.

Cheapest marketing is social media. Instagram is huge for food/drink photos. Gain followers on Instagram and Facebook, and re-tweets from Twitter.

Test market your new cocktails, and let the ones go that aren’t popular. This should be on-going. Roll out a different cocktail each night. Accept mistakes, learn from them and move on.

How do you evaluate a bar manager? Floyd said that unfortunately most aren’t good. They have to put the business first, be a team worker and can’t be a partier. Keep the floor clean, never drink on the property (unless it’s a scheduled tasting) and overpay them.

Eve Bushman has a Level Two Intermediate Certification from the Wine and Spirits Education Trust (WSET), a “certification in first globally-recognized course” as an American Wine Specialist ® from the North American Sommelier Association (NASA), Level 1 Sake Award from WSET, was the subject of a 60-minute Wine Immersion video, authored “Wine Etiquette for Everyone” and has served as a judge for the Long Beach Grand Cru. You can email Eve@EveWine101.com to ask a question about wine or spirits. You can also seek her marketing advice via Eve@EveBushmanConsulting.com

The award – which highlights the wine and its new vintage-trailer campground located on a secluded hilltop in the winery’s estate vineyard – is featured, along with a photo, in the August 2017 issue, on newsstands now.

The Sunset Travel Awards honors the top game-changing and stylish destinations and experiences across the 13 Western states, British Columbia, Alberta and Western Mexico. In addition to being the sole winery honored, Alta Colina Vineyard was the only Central Coast destination in this year’s awards.

The Trailer Pond is situated around a secluded pond nestled in the center of Alta Colina’s organic estate vineyard, and boasts five refurbished vintage trailers by Templeton-based Tinker Tin Trailer Co. Guests wake up to stunning, unobstructed views of Paso Robles’ famous Adelaida District, enjoy coffee among the vines, and savor lazy wine-tasting days strolling through the vine rows.

The vineyard-camping experience – the only one of its kind in California – includes a complimentary tasting of Alta Colina’s Rhône-inspired estate wines, and offers additional tours and experiences, including the Summit Vineyard Tasting , Cellar Door Tasting, and more.

“This one-of-a-kind partnership with Tinker Tin allows us to share, in a wholly unique way, the backbone of Alta Colina’s foundation: our secluded, award-winning estate vineyard,” says Maggie Tillman, Alta Colina co-owner and director of sales and marketing. “We are overjoyed Sunset Magazine has honored us with this award, and hope more people will get to experience our breathtaking views, stylish accommodations, and award-winning estate wines.”

For more information about Alta Colina, and to book your stay at California’s only vintage trailer vineyard campsite, please visit altacolinawine.com.

ABOUT ALTA COLINA
Alta Colina produces world-class Rhône varieties from its vibrant estate vineyard in the Adelaida District of west Paso Robles. With a dedication to organic farming practices, Alta Colina crafts critically acclaimed wines that reflect and honor the land. For more information, please visit, altacolinawine.com, or visit the tasting room at 2825 Adelaida Road in Paso Robles.

Follow Us:

Facebook: @AltaColina
Instagram: @Altacolina, #TrailerPondABOUT TINKER TIN TRAILER CO.
Tinker Tin Trailer Company specializes in vintage trailer rentals ranging from the 1920s-1960s used for events, production, camp outs, and more. Their rental collection consists of Vintage Trailer Bars, Vintage Vending Trailers, Vintage Trailer Photo Booths, Vintage campers for overnight stays, as well as Tipis and Tents. Based out of the Central Coast, with USA wide travel- Tinker Tin’s historic vintage trailers are a great addition to any event. www.tinkertin.com.

New Book Shows How ‘Greener’ Wines Secure Jobs, Reduce Environmental Impact, Make a Better World

WASHINGTON, D.C., August ­­­­2017 – As the U.S. demand for organic food continues to increase, U.S. vineyards, restaurants, and retailers are also seeing demand for wine made through sustainable practices, according to sustainability authority Sandra Taylor.

Photo: Sustainable Wine Facebook page

The sustainability performance of the wine industry has yet to receive the kind of media scrutiny and activist interest that other industries have in recent years, she said. However, such issues have started to gain prominence as consumers want to learn the cultural and environmental stories behind the wines they drink.

“Consumers, especially millennials and women, are increasingly concerned about where their food comes from and pay greater attention to whether it’s produced in a responsible way,” Taylor said.

“A day of reckoning for the wine industry is fast approaching,” she warned, “judging by the increasing number of complaints over land use, objection to permits for new vineyards, water rights disputes, protests over pesticide spray drift, and legal actions that producers face as a result of the health impacts of chemical use in vineyards.”

Taylor said that some in the wine industry* are already working to do the right thing, like protecting the environment and implementing sensible business practices.

“But more must be done in wine regions globally to embrace higher sustainability standards, treat their employees and community with care, and reduce their role in climate change,” Taylor added.

Taylor’s insights in her new book, The Business of Sustainable Wine, were gathered during her career in corporate responsibility (CR), including serving as Starbucks senior vice president of CR. Taylor combines her professional experience with her personal interest in wine, which started when she was a young U.S. diplomat working in Europe.

The Business of Sustainable Wine is written for both the wine industry—offering best practices to strengthen the industry, improve their bottom line, their wine and the environment—and consumers.

In The Business of Sustainable Wine, Taylor offers education, insight, and best practices about various topics:

The Business of Sustainable Wine: How to Build Brand Equity in a 21st Century Wine Industry

By Sandra Taylor

Board and Bench Publishing

August 1, 2017

240 pages

Paperback, $45

ISBN-10: 1935879308

ISBN-13: 978-1935879305

About Sandra Taylor
Sandra Taylor is an expert on environmental sustainability, social responsibility, and agricultural supply chains. After many years as a corporate executive with companies like Starbucks and Kodak, Sandra’s life-long passion for wine led her to the wine program at Ecole Supérieure de Commerce de Bordeaux-Ecole de Management (Bordeaux Business School in France), where she earned an MBA. Today, through her Sustainable Business International consulting firm, Sandra helps clients in their corporate responsibility (CR) efforts in areas like global supply chain sustainability, environmental risk management, international trade, and partnerships.

*The wineries and vineyards mentioned in The Business of Sustainable Wine are below. For restaurants, wine shops, and other businesses mentioned, visit http://bit.ly/sustainableWine.

I realize that the drive from Santa Clarita to Newport Beach is a little daunting. In fact, on a weekday it took almost as long to get there as it does to get to Paso Robles. But once there, Karen and I were presented the opportunity to taste with representatives of 35 Paso Robles wineries…

Prior to the start of the trade and media portion of the tasting, we were invited to attend a seminar on Paso Robles wine presented by Peter Neptune, MS. For me, this was enough to justify the schlep to Newport Beach even without the grand tasting afterwards.

Master Sommelier Peter Neptune is a world renowned wine expert and educator. I’ve often wanted to attend one of his seminars but never had the chance. I was not going to pass up this opportunity.

We tasted through six wines from wineries that are representative of Paso Robles Wine Country today. Mr. Neptune offered his thoughts on these wines, as well as how Paso has developed over the last couple of decades.

[Yes, I realize that I often bemoan the loss of “old” Paso, as recently as a couple of weeks ago. But I do understand that, overall, the wines are better for a host of reasons. Still, 20 years ago, the wines – and winemakers – were special enough to make us fall in love with the region.]

The wines we tasted during the seminar were [with some of Mr. Neptune’s comments noted as PN]…

We first tasted the 2014 Espirt de Tablas Blanc from Tablas Creek Vineyard. A blend of Roussanne, Grenache Blanc and Picpoul Blanc, PN said that that this is one of his favorite whites from Paso Robles.

Then, we moved on to the 2016 Indie Rose of Tempranillo from ONX. PN referred to the wine’s “sunset” color and that it reminded him of a “creamsicle” [in a good way].

Time for the reds, so we started with the 2013 Grenache, Mourvedre and Syrah blend from Alta Colina, which PN referred to as a “versatile” wine.

A Paso Robles tasting wouldn’t be complete without a Zinfandel in the mix, so we tasted the 2015 Zinfandel from Ancient Peaks, described with the highly technical word of “yummy” by PN.

Then we had the opportunity to taste two of Paso’s super-premium wines – the 2014 Soul of a Lion from Daou and the 2014 Estate Cuvee from L’Aventure. The Daou was a blend of Cabernet Sauvignon, Cabernet Franc and Petit Verdot, which PN referred to as “gorgeous” and the L’Aventure blend of Cabernet Sauvignon, Syrah and Petit Verdot was noted by PN to have “tremendous power and concentration”.

We also discussed the 11 Sub-AVAs within the Paso Robles AVA [American Viticultural Area] and how wineries were labeling their bottles with their specific AVA along with the trend toward estate wines and organic and biodynamic farming.

Peter Neptune’s passion for wine really showed up in the class. His speaking style made a fun seminar even better.

After the seminar we stayed around awhile to taste some of the wines being poured at the Grand Tasting before heading back up to the Santa Clarita Valley. Next week, I’ll let you know our favorites.

Michael Perlis has been pursuing his passion for wine for more than 25 years. He has had the good fortune of having numerous mentors to show him the way, as well as a wonderful wife who encourages him and shares his interest. After a couple of decades of learning about wine, attending events, visiting wineries and vineyards, and tasting as much wine as he possibly could, he had the amazing luck to meet Eve Bushman. Now, as Contributing Editor for Eve’s Wine 101, he does his best to bring as much information as possible about wine to Eve’s Wine 101 faithful readers. Michael is also Vice President of Eve Bushman Consulting (fka Eve’s Wine 101 Consulting) http://evebushmanconsulting.com/ and President of MCP Financial. Michael can be contacted at michaelthezinfan@aol.com or michael@evebushmanconsulting.com.

San Francisco, CA & New York, NY – Khortytsa Platinum Vodka took the Gold at the recent San Francisco World Spirits Competition. Founded in 2000, the SFWSC is one of the oldest and most prestigious competitions of its kind. All results can be viewed at: http://sfspiritscomp.com/results/overview.

Photo: Newswire.com

According the SFWSC website, the award is a universally recognized indicator of exceptional quality and craftsmanship: “Products awarded a Gold medal are exceptional. They are near the pinnacle of achievement in their particular category. They are products that set the standard for all others of their type.”

“The Khortytsa Distillery has been recognized as one of the world’s best distilleries. Only 19 of the world’s leading distilleries have been recognized with this high honor. Moreover, this award comes on the heels of several big wins over the past few months including gold medals at the Denver International Spirits Competition, the Los Angeles International Spirits Competition, the New York International Spirits Competition and awards from the Wine & Spirits Wholesalers of America.

Gold winner Khortytsa Platinum is the most popular item in the Khortytsa line and retails for $11.99 per 750-mL. There are three other items in the line including Khortytsa Ice, which took a Silver Medal in the competition, and has a bottle color that changes when chilled; it retails for $11.99 per 750-mL. Khortytsa Honey Pepper, offers a spicy zing to a variety of cocktails and retails for $11.99 per 750-mL, and Khortytsa De Luxe, appreciated by vodka connoisseurs, is a “super premium” vodka with a suggested retail of $24.99 for a 750-mL bottle.

Khortytsa Vodka, commonly referred to as Khor, has been gaining ground in numerous markets since its introduction in the United States just a few short years ago. It is currently the third-largest selling vodka brand worldwide.

Ukraine’s famed Khortytsa (Hor-Ti-Tsa) Distillery named after Khortytsa Island, the “heart of Ukrane.” This ancient island’s history dates back thousands of years and reaches the roots of civilization. It is considered a sacred place in Ukraine and is one of the country’s seven wonders.

Built in 2003, the Khortytsa Distillery uses a local organic filter containing schungite (a unique natural mineral) which allows it to get as close as possible to the structure of natural water. The filtration process is further enhanced with special birch and alder-tree charcoal and quartz sand.

About Global Spirits USA

A Fortune 500 Company in Europe, Global Spirits was established in 2008 and has offices in New York, Moscow and Kiev, employing over 5,000 people. The company’s annual volume exceeds 10 million cases, with distribution in over 80 countries. Global Spirits USA markets and distributes strategic brands including: Khortytsa Vodka (3rd largest selling international vodka brand*), LEAF Organic Vodka, and Odessa V.S.O.P. Brandy.

New York, NY – Attention, wine lovers: the Wines of Brazil have made their way to the U.S. and are ready to take the country by storm. Internationally celebrated for its soccer players and its Rio Carnival, Brazil is also home to a variety of flavorful wines that will delight American consumers in search of young and fresh wines, at great value for money.

Photo: The Drinks Wholesaler magazine

In a region known for its at times excessively powerful wines, Brazil stands out for its production of lighter,friendly andeasy-drinking wines. Brazilian wines offer a surprising and high-quality alternative to your usual wines choices, being generally pressed from the varietals you love: Chardonnay, Pinot Noir, Merlot, both still or sparkling. Embodying the soul of the country, Brazilian wines are lively, aromatic and colorful, and will be the life of the party!

Brazilian Sparkling wines – the taste of celebrations

Shake up your habits and pop a Brazilian sparkling wine for your next festivities. Characterized by an exceptional acidity and freshness, they are ultimate crowd-pleasures. Many of the producers follow the méthode traditionnelle – the same as Champagne – Brazilian sparkling wines are mainly produced from Chardonnay, Italic Riesling, Pinot Noir and Muscat. Aromatic and vivacious, they can be enjoyed on their own as an aperitif, or with all kinds of every day food such as sushi and light salads.

Brazilian Red wines – the flavor of passion

Brazilian reds will delight every red wine lover: from fruity to earthier reds, the region is home to a palette of vibrant reds pressed mostly from Merlot and Cabernet Sauvignon, which produce elegant and structured wines. With lower alcohol contents than similar New World wines (around 11-12.5%), they can be sipped during the day, without fears of headiness. The wines’ aromatic flavors combined with mild tannins make them a perfect addition to the dinner table: fresh and young, they will not overwhelm your meal’s flavors. Sip them with a BBQ-grilled meat to feel like a proper Brazilian enjoying a churrasco, the country’s iconic ember-grilled steak.

A look inside Brazil

There are six wine regions in Brazil, covering an almost 2,500-mile distance along the country’s eastern border. 90% of the wineries are in Rio Grande do Sul, the state located in the southernmost part of Brazil, bordering Uruguay. The state is also on the same latitude as Argentina and South Africa:

Serra Gaúcha – the leading region in terms of production, representing 85% of all wines produced in Brazil, it is recognized for its fruity reds and fine sparkling wines. The basaltic soil, humid climate and mild nights produce wines with a distinctive personality.

Campos de Cima da Serra – known for its aromatic whites, and elegant and sophisticated reds, the region enjoys moderate temperatures and consistent winds, which guarantee healthy vines.

Serra do Sudeste – celebrated for its low-yield vines and delicate wines with great minerality, this mountainous region is recognized as one of the most promising wine areas in Brazil.

Campanha – located in the south, bordering Uruguay and Argentina, the region is devoted to vinifera grapes, including Cabernet Sauvignon and Syrah, but also Tannat and Tempranillo, and is recognized for its flavorful reds.

Planalto Catarinense – known for its high-altitude vineyards, Planalto Catarinense is celebrated for its freshstill and sparkling whites. The region is also developing an interesting organic and biodynamic wine production.

Vale Do São Francisco – the most northern vineyard in Brazil, its grapes have higher sugar levels, creating bold and fruity wines. The region is also known for its full-bodied reds, high-quality Moscato sparkling wines and exceptional yields with two harvests a year.

About Wines of Brasil

Wines of Brasil, is an organization that represents 34 wineries that produce wines in six appellations: Serra Gaúcha, Campos de Cima da Serra, Serra do Sudeste, Campanha, Planalto Catarinense, Vale Do São Francisco.

The main mission of the Wines of Brasil project is to promote the quality of Brazilian wines in the international market. To achieve this goal, its work starts within the wineries, providing producers with guidance on how to export, which results in promotional campaigns in different parts of the world, including the participation in wine fairs and direct contact with trade agents and opinion makers.

The Brazilian wineries produced for the export market over 2.2 million liters and commercialized to 36 countries from January to December 2016. The exports to the USA market have increased 34.64 % in 2016.

Visit www.winesofbrasil.com for more information, or follow Wines of Brasil on Instagram (@brazilianwines), Faceebok (Wines of Brasil) and Twitter (@WinesofBrasil)

Since introducing a spirits category in 2007, the LAISC has set the standard for judging distilled beverages. An esteemed panel of 20 judges used a blind-tasting method to award medals to the best spirits from around the world. This year’s competition received 392 Spirits entries from 146 producers in 31 different countries.

“This represents a bi-coastal win for us, and follows Gold awards from the NY International Spirits Competition earlier this month,” notes Global Spirits CEO Max Dubossarsky. “Since we introduced the brands here in the US, we’ve consistently captured the gold in numerous competitions.”

Gold winning Khortytsa (commonly referred to as KHOR in the USA) Platinum and Ice Vodkas are produced at Ukraine’s famed Khortytsa Distillery, which is among the world’s best distilleries. The brand is named for Khortytsa Island, which is known as “the heart of Ukraine.” This ancient island’s history dates back thousands of years, to the very roots of civilization. It is considered a sacred place, and is one of the country’s seven wonders.

Built in 2003, the Khortytsa Distillery is among the world’s finest distilleries. It uses a local organic filter containing schungite (a unique natural mineral) which allows it to get as close as possible to the structure of natural water. The filtration process is further enhanced with special birch and alder-tree charcoal and quartz sand.

Gold winner Khortytsa Platinum is the most popular item in the line Khortytsa line and retails for $14.99 per 750-mL. Khortytsa Ice, with a bottle color that changes when chilled, retails for $14.99 per 750-mL.

LEAF Organic Vodkas are sourced from unique waters around the country. The Gold winning variety is made from Alaskan Glacial water, which lends a pure, smooth taste with a hint of sweetness. The water source gives LEAF Vodka its signature taste. (My review March 2017 of LEAF vodkas can be read here.)

With a recommended shelf price of $18.99 for 750-mL—and Certified USDA Organic — LEAF Vodka is well positioned within the dynamic and growing vodka category.

Odessa V.S.O.P. Brandy is produced at Ukraine’s famed Shustov Distillery from spirits distilled from white grape varietals including Rkatsiteli, Aligoté and Pinot varieties. The Rkatsiteli is an ancient pale-skinned grape variety from the Republic of Georgia – one of the oldest (if not the oldest) wine-producing regions on earth. Aligoté is a white grape used to make dry white wines in the Burgundy region of France, but it is also cultivated in many Eastern Europe countries.

Odessa is distilled using the traditional French “Charentais” – or double fractional distillation – in copper pot stills. The heart of the distillate is then carefully selected to be bottled and aged, enhancing the delicate and refined aroma that is the signature of its white grape varietals. The spirit then ages in oak barrels for at least five years.

The resulting brandy is world class. Notes of oriental spices and citrus fruit dominate the first nose, while the second follows with hints of raisins and tones of maturity. The taste carries honey and nutty overtones, while the creamy caramel finish is long and smooth. It’s a brandy to be savored.

Odessa V.S.O.P. Brandy available in 750-mL and 100-mL sizes, the product carries a suggested retail price of $10.99 or $1.99 respectively.

About Global Spirits USA

A Fortune 500 Company in Europe, Global Spirits was established in 2008 and has offices in New York, Moscow and Kiev, employing over 5,000 people. The company’s annual volume exceeds 10 million cases, with distribution in over 80 countries. Global Spirits USA markets and distributes strategic brands including: Khortytsa Vodka (3rd largest selling international vodka brand*), LEAF Organic Vodka, and Odessa V.S.O.P. Brandy.

Zacatecas, Mexico – Kimo Sabe, the award-winning, ultra-premium, and fastest growing mezcal brand, announced today its “Step Up to the New Taste of Agave” campaign – a 100,000 person, 10-city national consumer taste-test challenge –kicking off in Las Vegas in June. The challenge will pit Kimo Sabe, The New Taste of Mezcal against the best-selling ultra-premium tequila and a smoky ‘Oaxacan style’ mezcal.

The back to back (2016 & 2017) winner of the American Distilling Institute’s top honor, “Best In Class “ for all Agave Spirits, Kimo Sabe, is taking its taste-test challenge on the road to educate and inform agave drinkers nationwide on the breadth and depth of the agave taste experience. Launching in Las Vegas in June, Kimo Sabe will conduct a blind taste-test challenge with over 10,000 consumers, having them compare three top agave spirits – the best-selling tequila and ‘Oaxacan style’ smoky mezcal, and the disruptive new taste of agave, Kimo Sabe Mezcal. After sampling all three, consumers will be asked to rate their choices ‘good,’ ‘better,’ and ‘best.’

“We’re kicking off our challenge in Las Vegas, the party capital of the world, where visitors are looking to have fun, celebrate with their favorite spirit and are open to new experiences,” said Jim Walsh, co-founder and CEO of Kimo Sabe. “Our goal for the 10 city challenge is to create 100,000 Kimo Sabe brand ambassadors, because once sampled, agave spirit fans will make Kimo Sabe their new top shelf choice.”

Additional cities selected for the taste-test challenge include; Los Angeles, Dallas, Austin, Chicago, San Francisco, Seattle, New York, Miami, and Minneapolis. 10,000 consumers will be targeted in each market.

The public has a growing love affair with the agave spirit category. Studies show tequila consumption has doubled over the past 7 years, with mezcal being the fastest growing segment of that category.

“Everyone who loves agave spirits will appreciate this opportunity to take our challenge and experience for themselves how Kimo Sabe is evolving the industry. Tasting is truly believing. Our rapid growth is creating opportunities for hundreds of agave growers in Mexico, who we are assisting in creating sustainable, organic, agave ecosystems that will last for generations. We proudly call this strategy Building Bridges – as it connects the Mexican agave growers to a generation of US consumers seeking their own defining liquor category,” states Ashley Kvamme, Co-founder of Kimo Sabe.

Veteran agri-business flavor specialists Jim Walsh and Ashley Walsh Kvamme, who come from the premium chocolate business, started Kimo Sabe in 2014 with the goal to create high quality, artisan distiller flavor experiences of the agave plant at a price point for everyone to enjoy. The result has been award winning mezcals that are full of flavor, balanced and approachable, and have consistently garnered 90+ scores by leading industry critics. The Company has grown by 500% over the last two years and is outpacing sales growth of the leading brands in all agave categories. The Company expects its sales to double the entire mezcal category within 24 months.

“We aim to educate consumers through a direct taste experience of the full continuum of flavors across ultra-premium agave categories,” says Jim Walsh. “Most consumers have a sense of tequila flavors, and some have experienced smoky mezcal’s, but few have ever experienced the elegance, complexity and beauty of the literally hundreds of flavors of agave. Agave spirits have the potential to be truly memorable, where single flavors, when blended artfully, combine to create never before tasted harmonic accords or ineffable notes of magic. Kimo Sabe does for agave what Johnny Walker does for Scotch, as it gives the consumer a range of the special notes available in the category all in one product. This is the embodiment of the art of blending and distilling. We are excited to be expanding the agave industry and by doing so helping hundreds of Mexican agave growers prosper sustainably.”

Kimo Sabe Mezcal is made from 100% varietal agaves of which there are 42 varieties, while tequila is made from one type. Each type of agave has its own distinct flavor, giving mezcal producers a greater ability to create their own unique spirit. Common distilling practices known as ‘Oaxacan style,’ have in the past yielded smoky mezcals which to date have had limited consumer acceptance. In expanding the appeal of mezcal, Kimo Sabe has developed a proprietary blend of many agave flavors, which is carefully blended and distilled, and finally enhanced with sound wave technology. This process harmonizes each molecule of the spirit – the result is the smoothest, most flavorful, agave spirit made today.

ABOUT KIMO SABE MEZCAL

Kimo Sabe, The New Taste of Mezcal, is led by agri-business veterans and company co-founders Jim Walsh (CEO) and Ashley Walsh Kvamme (COO). Its USA headquarters are based in Pasadena, California, with its distillery and agave fields in Zacatecas, Mexico. The brand launched on May 1, 2015. It currently sells a Joven and Reposado Mezcal, with brand extensions anticipated. The American Distilling Institute awarded Kimo Sabe its agave spirit’s category top honor, “Best In Class,” in both 2016 and 2017. Kimo Sabe is currently distributed in California, Texas, Arizona, Nevada, New York, New Jersey, Minnesota, Colorado, Florida and Tennessee and will soon be distributed in Illinois, Wisconsin, Massachusetts, Maryland and Georgia

Kimo Sabe is committed to funding the creation of sustainable, varietal agave ecosystems in Mexico. They partnered with the Government of Zacatecas, Mexico to launch a pro-social program that will fund the creation of 100 new agave farms supplying 1,000 new jobs in the state. In March, Kimo Sabe became the official and exclusive mezcal of the SXSW Festival. Kimo Sabe is the title sponsor for all nationally televised episodes and live stream events of CBS Sports’ Poker Night in America. Ashley Walsh Kvamme was named one of the Top Women In Booze by Harper’s Bazaar Magazine this past year, and one of California’s top female entrepreneurs by Comerica Bank.